Description
Delicious, make-ahead breakfast enchiladas packed with fluffy eggs, cheese, and your choice of breakfast add-ins, baked to perfection.
Ingredients
- 10–12 small flour tortillas (or corn)
- 8 large eggs
- 1/2 cup milk or half-and-half (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin (optional)
- 2 cups shredded cheese (cheddar, Monterey Jack, pepper jack, or a mix)
- 1 lb breakfast sausage or 8 slices bacon, cooked and crumbled (optional)
- 1 cup diced bell pepper (optional)
- 1/2 cup diced onion (optional)
- 2 cups enchilada sauce (red or green)
- 2 tbsp butter or oil (for cooking)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Spread about 1/2 cup enchilada sauce over the bottom of the dish.
- Brown sausage in a skillet over medium heat, then drain excess grease, or cook bacon until crisp, then crumble.
- Sauté onion and bell pepper in the same skillet for 3–5 minutes until softened.
- Whisk eggs with milk, salt, pepper, and cumin. Cook over medium-low heat until eggs are soft and slightly underdone.
- Mix the scrambled eggs with cooked meat and/or veggies and stir in 1 cup of cheese.
- Warm tortillas in a microwave or dry skillet.
- Fill each tortilla with the filling, roll up, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese.
- Bake for 18–25 minutes until hot throughout and bubbling.
- Let sit for 5 minutes before serving.
Notes
Allow for resting before serving for easier slicing. Customize filling ingredients to taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican